Ingredients

Directions

1) Prep greens and set aside.2) Clean, trim and core fennel bulb. Thinly slice.3) Prepare vinaigrette: Combine sherry vinegar, shallot and mustard. Whisk in walnut oil, gradually until incorporated.4) In a large bowl, dress arugula and sliced fennel. Toss.5) Divide arugula and fennel evenly, into four salads.6) Arrange 1/4 of the avocado slices on to each salad.7) Arrange 1/4 of the walnuts on to each salad.